3/4 c. butter
3/4 c. all-purpose flour
Salt
1/8 tsp. nutmeg
1 qt. milk
2 c. turkey stock or canned condensed chicken broth, undiluted
4 egg yolks
1 c. heavy cream
1/2 c. dry sherry

1 pkg. thin spaghetti (1 lb.)
6 c. cooked turkey or chicken, cut into 1 1/2 inch pieces
2 (6 oz.) cans whole mushrooms, drained
1 (8 oz.) pkg. grated sharp Cheddar cheese

To make sauce: Melt butter in large saucepan. Remove from heat. Stir in flour, 3 teaspoons salt, and nutmeg until smooth. Gradually add milk and turkey stock. Bring to boil, stirring constantly; boil 2 minutes or until slightly thickened. In small bowl, with the wire whisk, beat egg yolks with cream. Beat in a little of the hot mixture, then pour back in saucepan. Cook over low heat, stirring constantly until sauce is hot. Do not boil. Remove from heat and stir in sherry.

Make spaghetti now. Add 2 cups of sauce to drained spaghetti. Toss lightly until they are combined. Divide spaghetti in half. Place along edge of casserole dishes, leaving a hole in the center. Add 2 cups of sauce to turkey and mushrooms. Reserve remainder of sauce for later. Place turkey mixture into center of spaghetti in casserole dishes. Sprinkle cheese over spaghetti. Cover with foil. Refrigerate overnight. One hour before serving, preheat oven at 350 degrees and bake, covered, for 45 minutes. Reheat sauce. Makes 2 (12 x 8 inch) baking dishes. Can freeze second casserole, if not needed.